Baked Haddock with tomatoes, garlic, onion and mozzarella (aka Christmas Eve Haddock)


I would eat this several times a week. Haddock is my favorite fish. I can’t stand the texture of shellfish (yes, I’m a cheap date). The only other fish I actually eat is cod, salmon and maybe twice a year I will eat a tunafish sandwich. I’ve tried tilapia once and was meh on it.

Anywho…this haddock gets made every year for Christmas Eve. I married into a very Italian family and we do the traditional feast of seven fishes during the holidays. I noticed there was a lot of shellfish and fish I’d never tried, so being the picky eater I am, I decided I’d make something I KNEW I liked and contribute that way. Fortunately, it’s always well received!

I also do this in my toaster oven when we’re cooking just for us. I line the baking sheet with foil to avoid cleanup, which suitNtie loves.

2 lbs. haddock, patted dry
1 14 oz. can diced tomatoes with italian seasonings or 2 beefsteak tomatoes, sliced thinly
1/2 a small yellow onion, grated
1 tbsp. minced garlic
1 c. shredded part skim mozzarella or 4-6 thin slices of the same
2 tbsp italian seasonings (use only if you cut your own tomatoes instead of using canned)
1 tsp. oregano
fresh ground black pepper and salt to taste
a few splashes of a dry white wine (optional)

Preheat your oven to 375. Place your fish in the baking sheet. If you’re using wine, splash it onto the dry fish now. Sprinkle half of your italian seasoning over the fish.
If you’re using diced tomatoes, mix in your grated onion and your garlic with it before you spread the mixture over your fish. If you’re using sliced, sprinkle the onion and garlic over the tomato that you layer on top of the fish.
Sprinkle the other half of your italian seasonings and your oregano over the tomato and put your cheese on top of that.

Bake until cheese is browned and bubbly.

This fish is lovely over a small portion of angel hair (which uses up any excess tomato and sauce nicely).